Journal of Animal Science and Biotechnology, 2018 Background Starch is the main source of energy in commonly used pig diets. Besides effects related to the extent of starch digestion, also several effects related to variation in digestion rate have recently been demonstrated in non-ruminants.
Bianca M. J. Martens +3 more
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Amylose content and chemically cross-linking starch on in-vitro digestibility and extrusion of starch [PDF]
Doctor of PhilosophyDepartment of Grain Science and IndustryYong Cheng ShiThis study focused on in-vitro digestibility and pasting properties of cross-linked (CL) starch with different amylose contents and different cross-linking levels, as well as ...
Shukri, Radhiah
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Investigating the Effect of Controlled Relative Humidity Storage on Amylopectin Retrogradation in Amorphous Starch, Starch: Gluten, and Wheat Flour Models [PDF]
, 2017 The development of crystallinity caused by amylopectin retrogradation has been correlated to staling in baked goods. Different amylopectin crystal polymorphs have been found in starches from different botanical sources and in amylopectin crystallized in ...
Johnson, Kathryn
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Extração de B-glucanas de cevada e produção de xarope de maltose a partir do amido residual [PDF]
, 2012 Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos AlimentosA cevada ocupa a quarta posição em produção de cereais no mundo.
Limberger, Valéria Maria
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Image_1_Contributions of Three Starch Branching Enzyme Isozymes to the Fine Structure of Amylopectin in Rice Endosperm.TIF [PDF]
, 2018 Three starch branching enzyme (BE) isozymes, BEI, BEIIa, and BEIIb, are involved in starch biosynthesis in rice endosperm. Past in vivo and in vitro studies have suggested that each BE isozyme plays a distinct role in forming the fine structure of ...
Yasunori Nakamura (435441) +2 more
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What makes cyclodextrin glycosyltransferase a transglycosylase [PDF]
, 2003 All living organisms need energy from their environment for maintenance and growth. The carbohydrate starch is such an energy source. It is an abundant carbohydrate composed of amylose and amylopectin polymers. Before organisms can utilize the starch, it
Leemhuis, Reinder Johannes, +1 more
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FoodsThe consumption of high-quality rice is increasing. Low temperatures during grain filling may affect the starch synthesis of high-quality rice and thus affect the quality of the rice itself. In this study, two high-quality conventional rice cultivars and
Xutong Pang +11 more
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Analysis of starch molecular structure, molar mass, and size [PDF]
Starch, a vital food ingredient from diverse sources, possesses a complex molecular structure with amylopectin and amylose polymers. The polymers vary greatly in size, molar mass, and branching, often displaying very polydisperse size distributions and ...
Nilsson, Lars,, Lund University.
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Impact of Rare Sugar D-Allulose on Hardening of Starch Gels during Refrigerated Storage
FoodsThe rare sugar D-allulose (Alu), with ca. 10% calories of sucrose (Suc), is a promising alternative sugar that can be used to improve the quality of starch gels in storage.
Alexandra Obenewaa Kwakye +3 more
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Grain quality and properties of starch and amylopectin of intermediate-and low-amylose Indica Rices [PDF]
, 2011 Selected intermediate-and low-apparent amylose content (AC) Philippine rices differing in alkali spreading value (index of starch gelatinization temperature, GT) and cooked rice hardness were characterized for differential scanning calorimetry (DSC ...
Tuaño, Arvin Paul P. +4 more
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